Save Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
This recipe has become a family favorite, especially for weekend breakfasts when we want something special but easy to prepare ahead.
Ingredients
- Dough: 3 1/4 cups (400 g) all purpose flour, 1/4 cup (50 g) granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 3/4 cup (180 ml) whole milk warmed to 110°F/43°C, 1/4 cup (60 g) unsalted butter melted, 2 large eggs
- Filling: 1/2 cup (100 g) light brown sugar packed, 2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter softened, 1 cup (110 g) pecans roughly chopped
- Honey Caramel Sauce: 1/2 cup (115 g) unsalted butter, 1/2 cup (120 ml) honey, 1/2 cup (100 g) light brown sugar packed, 1/2 cup (120 ml) heavy cream, 1/2 tsp salt, 1 cup (110 g) pecan halves
Instructions
- Step 1:
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand 5 10 minutes until foamy.
- Step 2:
- Add melted butter, eggs, remaining sugar, and salt. Mix well. Gradually add flour, mixing until a soft dough forms.
- Step 3:
- Knead dough on a floured surface for 6 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Step 4:
- Prepare the honey caramel sauce: In a saucepan over medium heat, melt butter. Add honey, brown sugar, and salt stir until smooth. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and stir in pecan halves. Pour sauce into a greased 9x13 inch (23x33 cm) baking dish.
- Step 5:
- Punch down risen dough. Roll out on a floured surface to a 16x12 inch (40x30 cm) rectangle.
- Step 6:
- Spread softened butter evenly over dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
- Step 7:
- Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.
- Step 8:
- Arrange buns, cut side down, over the honey caramel sauce in the baking dish. Cover and let rise for 30 minutes until puffy.
- Step 9:
- Preheat oven to 350°F (175°C). Bake buns for 25 30 minutes or until golden brown and cooked through.
- Step 10:
- Cool for 5 minutes, then invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
Save This recipe always brings my family together, especially on chilly mornings when we can savor a warm sticky bun and strong coffee.
Required Tools
Large mixing bowl, measuring cups and spoons, saucepan, rolling pin, 9x13 inch (23x33 cm) baking dish, sharp knife or dough cutter, stand mixer (optional)
Allergen Information
Contains gluten (wheat), eggs, milk (dairy), tree nuts (pecans). Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 420, Total Fat 23 g, Carbohydrates 50 g, Protein 6 g per serving.
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Enjoy these sticky buns fresh and warm for the best experience with their sweet and nutty flavors.
Cooking Q&A
- → How do I ensure the dough rises properly?
Use warm milk around 110°F to activate the yeast and let the dough rise in a warm, draft-free area until doubled in size, about 1 hour.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative and provide a slightly different texture and flavor.
- → What is the best way to store these buns?
Keep them in an airtight container at room temperature for up to two days. Gently reheat before serving to restore softness.
- → How can I make the honey caramel sauce thicker?
Simmer the sauce a few minutes longer while stirring constantly to reduce and thicken before adding pecans.
- → Are there any spices that complement the cinnamon filling?
A pinch of ground cardamom or nutmeg enhances warmth and depth in the filling without overpowering the pecans.